1 . Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

2 . In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm yogurt.

Make ahead the chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

1. Preheat oven to 500°. Whisk together first 2 ingredients in a large bowl. Cut in cold butter and shortening with a pastry blender until mixture resembles small peas and dough is crumbly. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

1. Preheat oven to 450°. Stir together first 4 ingredients and 1/2 tsp. cinnamon in a large bowl; cut in butter with a pastry blender until mixture resembles small peas and dough is crumbly. Freeze 5 minutes.

2 . In small bowl, add goat cheese and Parmesan cheese, mix together adding a little olive oil if necessary. Add the lemon confit, tarragon, chives, salt and pepper, to make a spreadable paste, set aside. Slice tomatoes in a bowl, set aside.

3 . In another small bowl, mix the shredded mozzarella and fontina cheese together, set aside. Add the egg to a small bowl and beat with a fork, set aside.

Assemble Stromboli :

1 . Shape the pizza dough out on a rectangular baking sheet lined with parchment paper.

2 . Spread the goat cheese mixture over 2/3 of the dough lengthwise, leaving 3 inches on the long side of dough and 1 inch on top and bottom. Spread the asparagus mixture on top of the goat cheese, then place the sliced tomatoes evenly over the top of the asparagus layer. Top the tomatoes with the shredded mozzarella and fontina cheese. Lay the prosciutto slices on top of the shredded cheeses, then add the rest of the shredded cheese over the top of the prosciutto slices.

3 . Brush the plain 3-inch strip of dough on the side with the egg. Fold up the shorter ends about an inch, and brush these flaps with egg as well. The idea is to roll tightly, like a jelly roll, making sure to seal dough sides and ends. Brush the entire pizza roll with the remaining olive oil. Cut diagonal slits on outside top and sprinkle with shredded Parmesan and parsley.

4 . Bake 8-10 minutes, or until bubbly and golden brown. Let rest before slicing through to serve.

1 . Preheat oven to 300º. In a food processor, whirl all ingredients, (holding aside 2 tablespoons sugar), until smooth. Press dough into two 8-inch cake pans with removable rims. Press tines of a fork around edges to make a ridge pattern, then pierce dough with fork in parallel lines about an inch apart.

Wednesday, October 15, 2014

A new twist on the other white meat (pork tenderloin) , a dish that you can adjust to your taste . I love cooking with wine , especially meats , it gives meats a unique taste with the right combination of wines . My baby boy tells everyone mama is making drunk food . So enjoy from my family to yours .~~Nee~~Prepare the Tenderloin:

Prepare the Tenderloin:
1 . Preheat oven to 350. Pat loin dry, trim any fat and season with salt and pepper. To make rub, mix flour, thyme, fennel, ginger, and mustard on a large plate with a spoon. Set aside 2 tablespoons of rub mixture. Place tenderloin on plate and rub mixture over tenderloin.
2 . In a large, oven-proof pan heat olive oil on medium high heat. When hot, add tenderloin and sear until brown on all sides. Transfer to oven to finish cooking, 10-12 minutes more, or until meat reaches an internal temperature of 142 degrees. Remove pan from oven and transfer tenderloin to platter, cover to keep warm.

Sauté the Mushrooms:
In a medium size pan, add butter and sauté mushrooms, season with salt and pepper. Set aside.

Cherry Pinot Noir Sauce :

1. Place the pan you cooked the pork in over high heat. Add wine, chicken stock, honey, and balsamic vinegar. Whisk in the reserved flour mixture, scraping the bottom of the pan. Add dried cherries and continue to cook until sauce has thickened, can add a pat of butter also to smooth sauce, about 10 minutes.

2 . To serve, cut tenderloin on the diagonal into 1/4-inch thick slices, fan out on platter or individual plates. Add sautéed mushrooms on top of meat, then pour sauce over pork tenderloin and mushrooms.

Pairing :

Ferrari-Carano Sky High Ranch Pinot Noir

This superbly crafted, limited wine boasts spicy aromas of vanilla, cedar, and black fruits with full flavors of mocha and chocolate, cedar, spice, clean and pretty delicate blue fruits, reminiscent of blueberry, blackberry and plum. The velvety texture and dazzling complexity are underscored by bright acidity, creating a naturally-balanced wine with a lingering, rich finish.

Bring the fish broth to a fast boil and reduce by about one-quarter, so that there are about 3 cups of liquid. Add white wine and slowly reduce. Add the cardamom and let sit over low heat for 10 minutes. Strain out the seeds if you used them.

Turnips:

While your fish broth is cooking, blanch the turnips in boiling salted water until tender; plunge them into ice water to stop the cooking, drain, and set aside. Preheat the oven to 500º. Return the stock to the pot over medium-low heat.

Arugula:

Divide the arugula among 4 bowls.

Salmon:

1 . Season with salt and pepper

2 . Place an ovenproof skillet over high heat for 2 to 3 minutes. Add the oil, then the salmon, skin side down. Cook for 1 minute, then place in the oven. Roast for about 5 minutes, a little longer if the pieces are thick or you like your salmon well done.

Preparation:

1 . While the salmon roasts, season the broth with salt and white pepper. Add the butter; when it melts, add the turnips and tomatoes.

2 . Place the salmon on the arugula, skin side up. Spoon the vegetables and broth around the arugula, not over the salmon. Serve immediately.

Pairing :Ferrari-Carano Emelia’s Cuvée Chardonnay

Russian River Valley

Named for Don Carano’s paternal grandmother, Emelia Ferrari, the 2012 Emelia’s Cuvée Chardonnay from Russian River Valley is a delicious wine with aromas and flavors of white peach, nectarine, pear, nutmeg, fig and vanilla, interwoven with layers of apricot, maple, cream and vanilla. An elegant, smooth, toasty oak finish characterizes this lovely wine.

1 . Heat the olive oil in a large, deep skillet. Brown the shanks in the oil, sprinkling with salt and pepper. Remove the shanks and pour off all but 1 tablespoon of the oil. In the remaining oil, sauté the garlic, onions and carrots until tender, about 7 minutes. 2 . Return the shanks to the pan and add the wine, bay leaves and rosemary. Bring to a boil, reduce heat, cover and simmer for about 1-1/2 hours.

White Beans:

1 . Meanwhile, drain the beans and put into a pot, cover with cold water to 2 inches above the beans.
2 . Add the clove-studded onion and remaining two bay leaves. Bring to a boil. Skim off the foam. Reduce the heat and cook, uncovered, for 45 minutes.
3 . Add the salt and continue to cook until tender. Remove onion and bay leaves. Drain the beans, reserving the liquid.

Serving:

1 . Pour half of the beans into a clay casserole or other oven-proof casserole and arrange the shanks on top of the beans.
2 . Cover with the remaining beans. Pour reduced cooking liquid over the beans and put in the oven to cook for about 30 minutes.
3 . Check after 15 minutes and if it has become too dry add some of the bean cooking liquid. Remove from the oven and allow to rest for 10 minutes before serving. Add chopped tomatoes as garnish.

1 . To make the dressing: In a blender combine all ingredients and blend until smooth. Set aside.

2 . To prepare the salad: in a large serving bowl toss the diced apple with the lemon juice. Add the Brussels sprouts, tomatoes, almonds, chicken and scallion. Drizzle ¼ cup of the dressing and toss well to coat. Top with Parmesan shards. Serve with the remaining dressing and lemon wedges on the side.

Wednesday, October 1, 2014

Serves 4-6
The classic Italian rice dish made with Arborio rice. This recipe combines the sweet caramelization of butternut squash with the earthy characteristic of wild mushrooms to create a symphony of harvest flavors.Squash Puree:

1 . Preheat oven to 450ºF. Toss squash cubes in olive oil, season with salt. Place on baking sheet and cook until brown and tender. Allow to cool. Put in blender to make a puree and set aside.2 . Bring broth to a steady simmer in a medium size pot on top of the stove – slow simmer.
3 . Heat butter and olive oil in a small skillet. Add mushrooms and gently sauté until mushrooms are cooked. Deglaze with Pineau des Charentes, add cream and simmer until reduced slightly. Add salt and pepper to taste. Take off stove and set aside.Rice:1 . Meanwhile, heat butter and oil in a heavy, medium size wide-bottom pan. Add onion and sauté – do not brown. Add rice, stirring all rice grains until translucent. Add white wine. Begin adding broth a ladle at a time, making sure each addition is absorbed, but not dry. Keep adding for approximately 18 – 20 minutes.
2 . When rice is almost cooked, add squash puree and mushroom mixture. Stir in parmesan cheese to make creamy. Garnish with fresh parsley